Destination Bottles:

The 250-bottle wine list is ever changing. In the cooler months, it’s stocked with rich and bold wines, whereas in the warmer months, the focus is on light and refreshing profiles.

Chef Marc Collins on New Charleston Cuisine:

One of my favorite books to find inspiration in is 200 Years of Charleston Cooking, which includes plenty of great recipes from the 1800s and early 1900s. Charleston was a great port city and back then it got spices from India, the Caribbean and from the French Huguenots that were living here. New Orleans gets a lot of credit for its regional cuisine, but I think Charleston’s might be even more diverse thanks to those influences. Those things play a lot into how we put together our menu. I try to get a little Caribbean flavor in there, some Asian influence, some French, all mixed in with that Americana. New Charleston cuisine is like a big melting pot.

For more information about this Charleston, SC, restaurant, click here.